Steak Pizzaiola

2 tablespoons olive oil
2 cloves garlic, minced
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano, plus additional for garnish
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
 
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or until fragrant.
 
Add the tomatoes, balsamic vinegar, fresh oregano, crushed fennel seeds, red pepper flakes, salt, and pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
 
Note: If desired, a few of the tomatoes can be pierced to allow their juices and pulp to flow out and incorporate into the sauce. Some of the tomatoes may burst on their own as well. (Pierce the tomatoes, they absorb the flavors better!)
 
Season and cook your choice of steak as desired, after it has rested, slice and top with tomatoes.  Serve with salad or green veggies. (original recipe has different steak directions, not vastly different)

picture from www.thespruceeats.com

Original recipe from www.thespruceeats.com